Are you ready to transform the most notorious vegetable into a mouthwatering dish that'll have everyone begging for seconds? This roasted Brussels sprouts recipe with green apple and balsamic glaze is about to revolutionize your dinner table, turning even the pickiest eaters into Brussels sprouts enthusiasts. Imagine crispy, caramelized edges, a hint of sweet-tangy apple, and a luxurious balsamic finish that'll make your taste buds dance with joy!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb Brussels sprouts, trimmed
- 1 green apple, diced
- 3 tbsp olive oil
- Salt and pepper to taste
- 2 tbsp balsamic glaze
Instructions
- Preheat the oven to 425°F (220°C), ensuring the rack is positioned in the middle of the oven for even roasting.
- Thoroughly wash the Brussels sprouts under cool running water. Trim off the tough stem ends and remove any yellow or discolored outer leaves.
- Cut the Brussels sprouts in half lengthwise, ensuring they are similar in size for uniform cooking. This will help them roast evenly and develop a nice caramelized exterior.
- Wash and core the green apple, then dice it into roughly 1/2-inch cubes. Try to keep the apple pieces relatively uniform in size.
- In a large mixing bowl, combine the halved Brussels sprouts and diced apple. Drizzle with olive oil, then season generously with salt and freshly ground black pepper. Toss thoroughly to ensure all pieces are evenly coated.
- Spread the Brussels sprouts and apple mixture in a single layer on a large rimmed baking sheet. Ensure the vegetables are not overcrowded to promote proper roasting and caramelization.
- Roast in the preheated oven for 18-22 minutes, stirring once halfway through cooking time. Look for edges that are crispy and golden brown, and the Brussels sprouts are tender when pierced with a fork.
- Remove from the oven and immediately transfer to a serving platter. Drizzle the balsamic glaze evenly over the roasted vegetables, ensuring good coverage.
- Let the dish rest for 2-3 minutes to allow the balsamic glaze to slightly warm and become more fragrant. Serve immediately while still hot.
Tips
- Size Matters: Cut your Brussels sprouts evenly to ensure uniform roasting. Similar-sized pieces mean no sad, undercooked or burnt bits!
- Don't Overcrowd: Give your vegetables breathing room on the baking sheet. Overcrowding leads to steaming instead of that coveted crispy roast.
- High Heat is Key: The 425°F temperature is crucial for achieving those irresistible crispy edges and caramelized exterior.
- Toss Thoroughly: Make sure every sprout and apple piece is coated with olive oil for maximum flavor and even browning.
- Balsamic Glaze Hack: Drizzle the glaze right after roasting to let it warm slightly and become more fragrant, enhancing the overall flavor profile.
- Fresh is Best: Choose firm, bright green Brussels sprouts with tight, compact leaves for the best texture and taste.Pro tip: Let the dish rest for a few minutes after roasting to allow the flavors to meld and the balsamic glaze to slightly warm and become more aromatic!
Nutrition Facts
Calories: 163kcal
Carbohydrates: 17g
Protein: 3g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
